Fresh strawberries meet velvety cheesecake in a dessert that feels both comforting and luxurious. You’ll want to take your time savoring every bite.
Servings: 8–10
Prep time: 20 min
Cook time: 1 hr 10 min
Chill time: 4 hrs (or overnight)
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thicker glaze)
Instructions
- Prepare the crust
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool.
- Make the filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla; mix until creamy.
- Add eggs, one at a time, mixing just until combined.
- Fold in sour cream.
- Pour filling over the cooled crust.
- Bake the cheesecake
- Bake at 325°F (163°C) for 50–60 minutes until the center is almost set (it may still jiggle slightly).
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the strawberry topping
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat until strawberries release juice and soften (5–7 minutes).
- Optional: Mix cornstarch with 1 tsp water and stir in to thicken. Let cool slightly.
- Assemble
- Spoon strawberry topping over chilled cheesecake.
- Serve and enjoy!
💡 Tips:
- For extra flavor, swirl strawberry puree into the filling before baking.
- Room temperature cream cheese ensures a smooth, creamy texture.
- You can freeze leftover cheesecake slices for up to 2 months.